STUFFED CHICKEN CHARLESTON STYLEServes 4 The microwave oven makes it possible to make this succulent roast chicken and all the trimmings in less than an hour. To complete the meal with "baked" potatoes, you can microwave them during the chicken's standing time. 1 whole chicken 4 strips uncooked bacon, diced 1/4 cup chopped onion 1/4 cup chopped celery 1 1/2 cups packaged cornbread stuffing 1/4 cup coarsely chopped pecans 5 tablespoons butter or margarine, melted, divided 1/2 cup plus 2 tablespoons dry sherry, divided 2 tablespoons water 2 tablespoons minced fresh parsley 1 teaspoon salt or to taste Ground pepper to taste Remove giblets. In 1 1/2-quart microwave-safe utensil place diced bacon; cover with paper towel. Microwave at HIGH (100% power) 3 minutes or until crisp, stirring twice. With slotted spoon, remove bacon to paper towel to drain; set aside. Reserve drippings. In same 1 1/2-quart microwave-safe utensil, combine onion and celery; cover with plastic wrap. Microwave at HIGH 2 minutes. In a mixing bowl, combine onions and celery with stuffing, pecans, and cooked bacon. In cup, blend 2 tablespoons butter, 3 tablespoons sherry and water; toss with stuffing. Spoon stuffing loosely into cavity and neck openings of chicken. With rounded wooden picks, fasten skin across cavity and neck openings. Combine 1 tablespoon butter with 1 teaspoon sherry; brush on chicken. Place chicken, breast side down, on microwave- safe roasting utensil; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound, brushing chicken frequently with butter-sherry mixture and drippings. Halfway through cooking time, turn chicken breast side up; re-cover with wax paper. Complete cooking. Let stand, covered, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when thigh is pierced Pour pan drippings into a 2-cup glass container. Add 1/2 cup sherry to roasting utensil to loosen pan juices; pour into container with drippings. Microwave at HIGH 3 minutes; stir in remaining 2 tablespoons butter and parsley. Serve chicken, sliced, with stuffing and gravy.
CHEESY MICROWAVE THIGHSServes 4 Chicken thighs and drumsticks are fairly uniform in size, making them an ideal choice for quick cooking in the microwave. 6 chicken thighs 4 tablespoons butter or margarine, divided 1 cup finely chopped onion 2 tablespoons flour 1/2 teaspoon salt or to taste 1 cup milk 1/2 cup grated Swiss cheese 1/4 cup grated Parmesan cheese 2 tablespoons white wine Pinch freshly grated or ground nutmeg Minced, fresh parsley (optional) Remove and discard skin from thighs. In a 12 x 8-inch microwave-safe utensil, combine 2 tablespoons butter and onion. Microwave at HIGH (100% power) 5 minutes. Arrange thighs in a circular pattern on top of onions. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn thighs over; re-cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes. Place remaining butter in 4-cup glass container; microwave at HIGH 30 to 50 seconds. Blend in flour and salt; gradually stir in milk, mixing well. Microwave at HIGH 3 to 5 minutes, stirring frequently, until mixture boils and thickens. Add cheeses, wine and nutmeg; stir until cheese is melted. Pour sauce over chicken thighs; cover with wax paper. Microwave at MEDIUM-HIGH 2 to 3 minutes or until heated through. Garnish with parsley if desired.
CHICKEN MARENGOServes 3-4 Frank admires Napoleon because he was such an effective leader and motivator of men. But Frank has another reason to like the famous French general. Napoleon liked chicken so much that during his campaigns, he ate it almost every night. In 1800 when Napoleon was fighting in Italy, the supply wagons were late and his chef had to scour the countryside for whatever food he could find. The result was a chicken dish made with olive oil, mushrooms, tomato, garlic and other ingredients available from the nearby farms. Napoleon liked the dish so much that he named it "Chicken Marengo," in honor of the battlefield where he had just been fighting, and from then on ordered it served to him after every battle. 6 chicken thighs 2 teaspoons olive oil 2 cups coarsely chopped fresh plum tomatoes 1/2 cup chopped green pepper 1/4 cup finely chopped onion 2 cloves garlic, minced 2 tablespoons minced, fresh parsley 1/2 teaspoon dried oregano 1/4 teaspoon ground pepper 1/2 teaspoon salt or to taste Remove and discard skin from thighs. In 3-quart microwave- safe utensil, combine remaining ingredients; cover with plastic wrap. Microwave at HIGH (100% power) 5 minutes, stirring twice. Arrange thighs in circular pattern on top of tomato mixture; spoon mixture over thighs. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn thighs over; re-cover and complete cooking. Let stand, covered, 10 minutes before serving.
CHINESE CHICKENServes 4 The shape of foods affects cooking results. Thin areas cook faster than thicker ones, so meatier portions should always be placed toward the outer edge of the utensil where microwave energy is greater. 4 chicken drumsticks 4 chicken thighs 1/4 cup melted butter 2 tablespoons soy sauce 1/4 teaspoon ground pepper 1/8 teaspoon minced, fresh ginger 1 can (3-ounces) chow mein noodles 1/4 cup sliced almonds Salt to taste Remove and discard skin from drumsticks and thighs. In small bowl, mix butter, soy sauce, pepper and ginger. In blender or food processor fitted with steel blade, finely chop chow mein noodles, almonds and salt; transfer to wax paper. Brush chicken with soy mixture, then roll in noodle mixture to coat all sides. Arrange on microwave-safe roasting pan, with meatier portions toward outside; cover with wax paper. Reserve remaining soy and noodle mixture. Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time turn legs and thighs over; spoon on remaining soy mixture and sprinkle with remaining noodle mixture. Cover with a double thickness of paper towels. Complete cooking, remove paper towels during last 2 minutes. Let stand, uncovered, 5 minutes before serving.
DRUMSTICKS LITTLE ITALY STYLEServes 4 Do you know how to tell when rice is done? The aim of cooking rice is to have all the little starch granules inside each grain swell with water but not burst. You can tell that rice is undercooked if you pinch a grain and feel a hard or gritty core. You can tell that it's overcooked if you look at a grain closely and find that the edges are split and ragged. It's perfectly cooked if the grain is the same smooth shape as the uncooked grain, only puffed, swollen and soft. 1 cup chopped, canned tomatoes 3/4 cup long grain rice 1 cup chicken broth 1/2 cup dry white wine 1 medium onion, chopped 1 large clove garlic, crushed 1/2 teaspoon dried thyme 5 roaster drumsticks Salt and ground pepper to taste 2 tablespoons or more minced, fresh parsley In a 3 quart microwave-safe utensil combine tomatoes and rice. Stir in broth and wine; add onion, garlic, thyme, and mix well. Cover with plastic wrap; microwave at high (100% power) 5 minutes. Arrange drumsticks over top of mixture, with meatiest portions to the outer edge of utensil. Re-cover with plastic wrap; microwave at HIGH (100% power) 5 minutes then at MEDIUM-HIGH (70% power) 12 minutes per pound. Halfway through cooking time stir and turn drumsticks over. Re-cover and complete the cooking. Let stand, covered 10 minutes before serving. Test for doneness after standing; juices should run clear with no hint of pink when drumstick is pierced. Season with salt and pepper. Add parsley to rice mixture for garnish.
OLIVE MICROWAVED CHICKENMakes 6 Drumsticks When you saw the title of this recipe, did you hesitate because you were concerned that the calories in olives could wreck your diet? Not to worry! Olives are actually a fairly low calorie food, with the average one having only 4-5 calories. The largest jumbo olive has only 12 calories. 6 chicken drumsticks 1 cup slivered onion strips 1/2 cup slivered green pepper strips 1/2 cup thawed lemonade concentrate 1/2 cup ketchup 1/4 cup sliced pimento-stuffed olives 1/4 cup sliced pitted ripe olives 2 teaspoons Worcestershire sauce 1 clove garlic, minced Remove and discard skin from drumsticks. In a 12 x 8-inch microwave-safe utensil, combine remaining ingredients; cover with plastic wrap. Microwave HIGH (100% power) 5 minutes, stirring once. Turn drumsticks in sauce to coat. Arrange drumsticks in circular pattern in sauce with meatier portions toward outside of utensil. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn drumsticks and spoon sauce on top. Re-cover with wax paper; complete cooking. Let stand, covered, 10 minutes before serving.
PENNSYLVANIA DUTCH-COUNTRY DRUMSTICKSServes 2 When you're buying the apples for this recipe, you can tell which ones are Red Delicious by looking at the base of the apples. A Red Delicious always has five knobs or points at the base. 5 roaster drumsticks Salt and ground pepper to taste 6 tablespoons butter or margarine, divided 1/2 cup apple juice (1/4 cup for microwave) 1 tablespoon soy sauce (1-1/2 teaspoons for microwave) 1/4 cup brown sugar, firmly-packed (1/8 cup for microwave) 2 Red Delicious apples, peeled, cored and cut into 8 wedges each 2 tablespoons sugar Conventional Method: Season drumsticks with salt and pepper. In a large skillet over medium heat, melt 3 tablespoons butter. Add drumsticks and brown for 4 to 5 minutes per side. In a measuring cup combine apple juice, soy sauce and brown sugar and pour over drumsticks. Cover and simmer 20 minutes. Turn and simmer 25 minutes longer. Ten minutes before end of cooking time, in another skillet, over medium-high heat, melt remaining butter. Add apple wedges and brown on one side. Sprinkle with sugar and turn. Brown other side. Transfer chicken to serving dish and top with apple wedges. Spoon sauce over top. aMicrowave Oven: Place 2 tablespoons of butter in a 9-inch microwave-safe utensil. Microwave at HIGH (100% power) 40 seconds. Combine 1/4 cup apple juice, 1 1/2 teaspoons soy sauce and 1/8 cup firmly packed brown sugar with melted butter. Place drumsticks in apple juice mixture and turn to coat well. Arrange drumsticks with meatiest portions toward outer edge of utensil. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 12 minutes per pound. Half way through cooking time turn drumsticks and spoon sauce over each. Re-cover and complete cooking. Let stand, covered, 5 to 10 minutes. Place 2 tablespoons butter in a 2-quart microwave-safe utensil. Microwave at HIGH 40 seconds. Sprinkle butter with 2 tablespoons firmly packed brown sugar; stir. Place apple wedges in brown sugar mixture; toss gently to coat. Microwave at HIGH 3 minutes, stir. Microwave an additional 3 minutes or until apples are tender. Transfer chicken to serving dish and top with apple wedges. Spoon sauce over top.
ROASTER THIGHS IN WINEServes 4 For the longest shelf life and the best flavor, don't wash the mushrooms called for in this recipe until just before using them. And don't soak them, just lightly mist them or wipe them with a damp paper towel. With soaking, they easily become waterlogged and lose some of their flavor. 4 roaster boneless thigh cutlets 4 strips uncooked bacon, diced 1 cup Burgundy or other dry, red wine 2 tablespoons cognac or brandy 16 small whole onions, peeled 8 ounces sliced, fresh mushrooms, 2 cups 3 tablespoons flour 2 teaspoons minced fresh parsley 1 bay leaf 1 1/2 teaspoons minced, fresh thyme or 1/2 teaspoon dried Cut thigh cutlets in half. In 3-quart microwave-safe utensil, place bacon; microwave at HIGH (100% power) until crisp, 3 to 4 minutes. Combine wine and Cognac and add to utensil with remaining ingredients; stir well. Arrange thighs, with thicker portions toward outer edge, on top of vegetables. Cover with wax paper; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes per pound. Halfway through cooking time, stir vegetable mixture and turn cutlets over. Let stand, covered, 15 minutes before serving.
SPICY AFRICAN DRUMSTICKSServes 4 If you eliminate the crushed pepper in this recipe, it could be a dish children would love. Be sure the peanuts you use in the recipe are fresh. Once a package has been opened, keep it in the refrigerator since peanuts rapidly go rancid. As an emergency first aid measure for peanuts that aren't as fresh as you wish they were, try this tip I got from a peanut farmer in Georgia. Put the peanuts in a sieve and pour boiling water over them. The hot water will wash away some of the oils that are responsible for the off-flavor. 6 chicken drumsticks 2 tablespoons vegetable oil 1 cup chopped onion 1 garlic clove, minced 1 can (16-ounces) tomato puree 1/2 teaspoon salt or to taste 1/8 teaspoon crushed red pepper 1/4 cup peanut butter 1/4 cup chopped peanuts Remove and discard skin from drumsticks. In a 12 x 8-inch microwave-safe utensil, combine oil, onion and garlic. Cover with plastic wrap; microwave at HIGH (100% power) 5 minutes or until onions are tender. Stir in tomato puree, salt and red pepper. Arrange drumsticks in utensil with meatier portion toward outside; spoon tomato sauce over top. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn drumsticks over; re-cover with wax paper and microwave remaining time. Remove drumsticks to serving platter; cover with foil and let stand 10 minutes. Stir peanut butter and peanuts into tomato sauce. Cover with plastic wrap; microwave at HIGH 2 minutes. To serve, spoon sauce over drumsticks.
CORNUCOPIA STUFFED ROASTERServes 8 A roaster stuffed with vegetables and rice is a tasty meal in one dish. The stuffing doesn't increase the cooking time, which is about one hour less in a microwave than required for conventional roasting. 1 whole roaster (about 6 pounds) 1/4 cup hot water 1/4 cup butter or margarine 1 cup frozen peas and carrots 1 1/2 cups cooked rice 2 tablespoons minced fresh parsley 1/2 teaspoon dried thyme 1 teaspoon salt or to taste Browning spray (optional) Remove giblets. In a 1-cup glass measuring cup, place water and butter; microwave at HIGH (100% power) 1 minute. In 1-quart microwave-safe utensil, place peas and carrots; cover. Microwave at HIGH 4 minutes, stirring once; drain. In a small bowl, combine rice, melted butter mixture, peas and carrots, parsley, thyme and salt. Place in cavity of roaster; with rounded wooden picks, fasten skin across cavity opening and at neck. Place roaster, breast side down, on microwave-safe roasting pan. Spray with browning spray or brush roaster with melted butter if desired; cover with wax paper. Microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power). Cook 12 minutes per pound, brushing with drippings several times during cooking. Halfway through cooking time, turn roaster over, using paper towels to protect hands. Pour off drippings and reserve, if desired. Baste roaster with drippings or use browning spray; cover with wax paper and complete cooking. Let stand, covered with aluminum foil, 20 minutes. Test for doneness after standing; juice should run clear with no hint of pink when thigh is pierced. To serve, spoon stuffing into serving bowl and slice roaster. CHICKEN WING PAELLAServes 4-6 Paella is a Spanish dish with a mixture of rice, vegetables, meat and sometimes shellfish. I lived in Spain for a couple of years and came to the conclusion that there must be almost as many versions of Paella as there are Spanish cooks$which means that you have a lot of latitude to vary the ingredients according to what you have handy in your refrigerator. I like this better the next day, when the different flavors have had a chance to "marry." 10 chicken wings 1 pound sweet Italian sausage links 1 teaspoon browning sauce 1 large onion, chopped 1 sweet red pepper, cut into thin strips 1 medium-sized zucchini, chopped 1 can (16-ounces) tomatoes, undrained 1/2 cup hot water 1 teaspoon salt or to taste 1 teaspoon dried oregano 1/2 teaspoon paprika 1/2 teaspoon ground turmeric 1/2 teaspoon Tabasco 2 cups hot cooked rice 1 cup frozen peas, thawed Cut wing-tip section from wings. Set tips aside to cook later in soup or stew, if desired. Brush sausages with browning sauce; cut into 1-inch pieces. In 3-quart microwave-safe dish, place sausage pieces; cover with wax paper. Microwave at HIGH (100% power) 6 to 7 minutes, or until sausage loses its pink color, stirring twice. With slotted spoon remove sausage. To drippings in dish, add onion, red pepper and zucchini; cover with plastic wrap. Microwave at HIGH 5 minutes, stirring twice. Add tomatoes, browned sausages, water, salt, oregano, paprika, turmeric and Tabasco; stir to blend. Arrange chicken wings in circular pattern on top of tomato mixture. Cover with plastic wrap; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power); cook 10 minutes per pound. Halfway through cooking time, turn wings over; re-cover and complete cooking. Stir in hot cooked rice and peas; microwave at HIGH 3 minutes. To warm for serving, cover with plastic wrap to speed cooking and microwave at HIGH until heated through. Let stand 5 minutes before serving.